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A gluten and dairy-free diet seems quite contradictory to the pleasures of Italian food… But do not lose hope, eating a lovely, creamy risotto is still possible !!
What I love about risotto is that you can adapt it to anything you have in your fridge. Side dish or meal by itself, there are so many ways of enjoying a risotto.
This is only one of the many risottos I enjoy making, there will probably be many more to come for My Little Moorish Cooking.

Fish stock (can be made with the prawn shells, onion, garlic and herbs)

Prawns

Squid (or any other fish or seafood – the squid was mainly for my father !)

Green asparagus

Safran

Peas

2 tablespoons of soya cream (or crème fraiche if you want)

Prepare the fish stock and keep it on low heat.
Fry an onion in olive oil, add the squid if you have chosen some and then the rice with a teaspoon of vegetal margarine. Throw in some safran. Stir on medium heat until the rice becomes slightly transparent and then start adding some stock gradually. Stir well and continue until the rice cooks. Halfway through the cooking, add the peas and just before the rice is cooked the prawns and the asparagus. Add two spoonfuls of soya cream to finish it off.
Serve nice and warm. Add parmesan cheese if you can have some.